Bassak-bulgogi, Thin-sliced Bulgogi, 酥烤牛肉, 酥烤牛肉, 直火プルゴギ, 바싹불고기 Leave a comment

Thinly sliced beef marinated in a mixture of soy sauce and other seasonings for about two days, spread on a grill, and cooked over a fire, which allows the meat to retain its moisture.

牛肉片成薄片,用酱油调味后放置两天左右,待入味后,将牛肉平铺在烤架上,用明火快烤,确保肉汁丰富,味道鲜嫩。

把牛肉切成薄片,並用醬油調味後放置兩天左右。將熟成的牛肉片鋪在鐵箅子上用直火烤熟,這樣烤出來的牛肉肉汁飽滿,外酥裡嫩。

牛肉を薄く切り、カンジャンベースのたれで味をつける。二日ほど熟成させて焼き網の間に肉を広げて肉汁が逃げないように直火で焼き上げた料理。

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